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Spicy Garlic Wing Sauce

Whether for a night of sports TV or a potluck picnic, these spicy chicken wings are sure to be a hit with everyone! Warning: not for the faint of heart.
Spicy Garlic Wing Sauce 470x449.jpg

Submitted By:

Yield:

1 cup (240 ml)

Total Time:

8 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

1 cup (240 ml)

Total Time:

8 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • For the Wings:
  • 4 pounds (1.81 kg) chicken wings
  • ⅔ cup (160 ml) coconut oil
  • 4 Tablespoon small garlic cloves
  • 2 teaspoons (9 g) brown sugar
  • 1 teaspoon (3 g) salt, optional
  • 1 teaspoon smoked paprika
  • For the Slurry:
  • ½ cup Frank's Red Hot sauce
  • 2 teaspoons Worcestershire sauce
  • 4 teaspoons corn starch
  • 4 teaspoons water

Directions

  1. Place coconut oil, garlic, brown sugar, salt, and paprika into the Vitamix container and secure the lid.
  2. Select the lowest setting or the Purée Program (if available). Start the machine, slowly increase to its highest speed, and blend for 1 minute; or start the machine and allow the Purée program to complete. Stop the machine and set aside.
  3. To make the slurry mixture, in a small bowl, whisk together pepper sauce, Worcestershire sauce, cornstarch, and water. Set aside.
  4. Pour the coconut oil mixture into a saucepan and warm over medium heat for 2 minutes. Take off heat. Whisk in slurry mixture. Serve over cooked wings.

Ingredients

  • For the Wings:
  • 4 pounds (1.81 kg) chicken wings
  • ⅔ cup (160 ml) coconut oil
  • 4 Tablespoon small garlic cloves
  • 2 teaspoons (9 g) brown sugar
  • 1 teaspoon (3 g) salt, optional
  • 1 teaspoon smoked paprika
  • For the Slurry:
  • ½ cup Frank's Red Hot sauce
  • 2 teaspoons Worcestershire sauce
  • 4 teaspoons corn starch
  • 4 teaspoons water

Directions

  1. Place coconut oil, garlic, brown sugar, salt, and paprika into the Vitamix container and secure the lid.
  2. Select the lowest setting or the Purée Program (if available). Start the machine, slowly increase to its highest speed, and blend for 1 minute; or start the machine and allow the Purée program to complete. Stop the machine and set aside.
  3. To make the slurry mixture, in a small bowl, whisk together pepper sauce, Worcestershire sauce, cornstarch, and water. Set aside.
  4. Pour the coconut oil mixture into a saucepan and warm over medium heat for 2 minutes. Take off heat. Whisk in slurry mixture. Serve over cooked wings.